Cherry and Almond Cake

The Cherry and Almond Cake Recipe is a classic combination of flavors, always popular with guests.

11 tbsp unsalted butter, softened
1 3⁄4 cups all-purpose flour, sifted
2⁄3 cup sugar
2 large eggs, at room temperature, lightly beaten
2 tsp baking powder
1 tsp salt
1 1⁄3 cups (6oz) ground almonds
1 tsp pure vanilla extract
1⁄3 cup whole milk
14oz (400g) pitted cherries
1⁄4 cup (scant 1oz) whole blanched almonds,
chopped (lengthwise looks pretty)

1 Preheat the oven to 350°F (180°C). Lightly grease the cake pan and dust with flour. In a bowl, beat the butter and sugar with an electric hand mixer until creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.

2 Mix in the remaining flour, the baking powder, salt, ground almonds, and vanilla extract. Stir in the milk and mix in half the cherries, then spoon the mixture into the pan and smooth the top. Scatter the remaining cherries over the surface, followed by the almonds.

3 Bake for 1½–1¾ hours, or until golden and firm to the touch. The exact cooking time will depend on how juicy the cherries are. If the surface of the cake starts to brown too much before it is fully cooked, cover with foil. When cooked, cool in the pan for a few minutes and transfer to a wire rack to cool completely before serving. STORE This cake will keep in an airtight container for 2 days.

Cherry and Almond Cake
Cherry and Almond Cake
Holiday Recipes
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